Soften the unsalted butter.
- 1 Heat the oven to 180°C/160°C fan/gas 4.
- 2 Lightly grease and line a 1kg loaf tin. Peel and roughly chop 2 of the bananas.
- 3 Place the butter, honey, eggs, chopped bananas, cinnamon, flour and baking powder in a food processor, and blend until smooth.
- 4 Decant into a large mixing bowl, and stir through 75g cereal.
- 5 Spoon the mixture into the tin.
- 6 Slice the remaining banana into long, thin lengths and lay these lengthways over the surface of the mixture.
- 7 Scatter over the remaining cereal, and bake on the middle shelf for 40-45 minutes, until golden and firm to the touch.
- 8 Remove from the oven and drizzle over a little honey.
- 9 Allow the loaf to cool in the tin for at least 30 minutes before removing and cutting into slices.
- 10 Serve warm or at room temperature.
Cake turned out absolutely beautiful! It’s wonderfully spongey and moist. Full of flavour. I made a few adjustments trading 75g honey to maple syrup (whilst keeping 75g honey) and didn’t have an extra banana for the topping (might mean the oats don’t stick so well) so sprinkled some brown sugar/cinnamon mix under the oats.
Didn’t really work out as planned, look more like a flat cake rather than bread and the contents were no where near similar to breath however it still tasted delicious, would recommend but not for like a special occasion as the result may not end up looking as great.
- Average per serving
- Calories 205.0kCal